Ingredients
For the Crust
• 2 cups graham cracker crumbs (200g)
• ½ cup melted butter (115g)
• 2 tbsp sugar (25g)
For the Filling
• 500g cream cheese, softened
• 1 cup whipping cream (240ml)
• ½ cup icing sugar (60g)
• ½ cup sweetened condensed milk (150g)
• ⅓ cup fresh lime juice (80ml)
• 1 tbsp lime zest
• 1 tsp vanilla extract
• 1 tsp gelatin dissolved in 2 tbsp warm water (optional, for a firmer cheesecake)
For the Topping
• Whipped cream
• Lime slices
• Graham cracker crumbs
• Lime zest
Instructions
Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the base of a springform pan and refrigerate for 20–30 minutes.
Beat the cream cheese until smooth and creamy.
Add the icing sugar, condensed milk, vanilla extract, lime juice, and lime zest. Mix until well combined.
Whip the cream until soft peaks form, then gently fold it into the cream cheese mixture. Stir in the dissolved gelatin if using.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set.
Pipe whipped cream around the edges, sprinkle the center with graham cracker crumbs, and garnish with fresh lime slices.
Slice and serve chilled.
See more on the next page
